Slice the garlic cloves into slivers.
Start with the pork shoulder meat-side up/fat-side down.
Using a thin-bladed knife, cut slits in the pork shoulder every 1.5–2 inches.
Leave the knife in the slit, and slide a garlic sliver down the flat side of the knife into the slit and then remove the knife blade.
Cover the meat side of the pork shoulder with slits filled with garlic slivers.
Flip over to the fat side and give the fat a 1/3–1/2-inch crisscross cut.
In the gaps in the crisscross cut, make more slits on the fat side and insert more garlic.
Flip fat side back over to the bottom and apply a binder (I used duck fat, but mustard or mayo work too), and then season with salt and the barbecue rub.
Prepare the grill and set at 275° F.
Place the pork shoulder fat-side up/rubbed-side down on the smoker, apply the binder and hit with salt and the barbecue rub.
Insert a heat-resistant probe thermometer and close the lid for several hours.
After the shoulder gets to around 160° F, foil the pork with Reynolds Wrap® Heavy Duty Foil (I foiled at 156° F, which took about 4 hours).
Leave in the foil until the pork shoulder hits 203° F (This took a total cook time of 5.5 hours).
Once it hits 203°, remove the probe thermometer and wrap in more Reynolds Wrap® Heavy Duty Foil to keep liquid from leaking out the hole created by the probe thermometer.
Wrap in a towel and place in an empty cooler or an unlit oven or microwave for at least an hour.
After an hour of rest (or more), pull back the foil and pull the shoulder blade out. If it comes out clean, it’s perfect.
Pull the pork, put it on buns and top with barbecue sauce and/or coleslaw.